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Ingredientes
- 3 x Chicken breasts [3/4lb] skinless, boneless
- 1/4 lb Linguine noodles
- 2 c. Snow peas, thin diag slice
- 1/2 c. Sweet red pepper, thin slice
- 1/2 c. Red onion, thinly sliced
- 12 x Leaf lettuce leaves
- 1 1/2 c. Chow mein noodles
- 3 Tbsp. Roasted peanuts, minced
- 1 Tbsp. Lime juice
- 1/4 tsp Salt
- 1 pch Pepper
- 2 sm Garlic cloves, chopped
- 1/4 c. Vegetable oil
- 2 Tbsp. Lime juice
- 2 Tbsp. Soy sauce
- 2 tsp Granulated sugar
- 1/4 tsp Salt
Direcciones
- Marinade: In bowl, combine lime juice, salt, pepper and garlic; add in chicken turning to coat. Place on lightly greased baking sheet; bake in 350F=180C oven for 15-20 min or possibly till no longer pink inside. Cover and chill for at least 1 hour or possibly up to 8 hrs.
- Dressing: In small bowl, whisk together oil, lime juice, soy sauce, sugar and salt; cover and chill for up to 8 hrs.
- In a large pot of boiling salted water, cook linquine for 8-10 min or possibly till tender but hard; drain and refresh under cool water. Drain well and place in large bowl.
- Slice chicken diagonally into thin strips; add in to cooled linguine along with snow peas, red pepper and onion. Pour dressing over top, toss to coat well. Place 2 lettuce leaves on each plate; divide salad proportionately among plates. Surround each salad with chow mein noodles. Sprinkle with peanuts.
- source iron
- Variation: substitute 3/4 lb cooked baby shrimp for the chicken; just toss with the marinade before adding to linguine and vegetables.
- Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 302 | |
| Calories from Fat 137 | 45% |
| Total Fat 15.67g | 20% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.24g | |
| Cholesterol 13mg | 4% |
| Sodium 579mg | 24% |
| Potassium 309mg | 9% |
| Total Carbs 29.29g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.44g | 2% |
| Protein 12.04g | 19% |
